2 large carrots grated (or diced if preferred )
1 red or yellow pepper chopped finely
1 onion chopped finely
1 ounce red lentils
I tin chopped tomatoes
300 mls stock
1 teaspoon Tabasco ( or to taste)
1 teaspoon mixed herbs
Sauté carrots ,onions and pepper with mixed herbs in a little olive oil for a few minutes.
Add all the rest of the ingredients. Bring to the boil and simmer for 15-20 minutes until lentils are soft.
Can be served as it is if you like a chunky soup or blend if you like a smoother consistency.
Serve with a dollop of yoghurt and sprinkle of parsley or coriander.
For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.
We had a good harvest of blackcurrants from our garden and, using them as the base, I have made three types of jam.
For all 3 recipes, to sterilise the jars, I washed and dried them, placed them on a baking tray and heated them in the oven (160 degrees) for 10 minutes. To test when the jam was ready, I turned off the heat and spooned a little hot jam onto a chilled saucer (from the freezer). Once cool, you push the jam with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it is too runny to wrinkle, you return the pan to the heat and cook in 2-3 minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles. To seal the jam, I used the ‘upside down method’: you ladle the jam into the jars, filling them to the brim; then securely place the screw-top lids on top and turn upside down; leave to cool before turning the jars the right way up.
Here are the recipes (each makes about 4 jam jars of jam):
Blackcurrant and Strawberry Jam
(adapted from a recipe on https://www.bbcgoodfood.com/recipes/711653/summer-berry-jam)
750g jam sugar (the one with added pectin)
juice of 1 lemon
finger-tip size knob of butter ((optional)
The night before you make your jam, layer the berries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
Before you start, put a small saucer in the freezer. Tip the berries, scraping out all juices and any undissolved sugar, into a preserving pan, or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready so a preserving pan is really ideal). Stir in the lemon juice.
Start the berries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 20 mins maximum.
Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.Blackcurrant and Apple Jam
(adapted from a recipe on http://www.blackcurrantfoundation.co.uk/recipes/apple- blackcurrant-jam)
500g bramley cooking apples
2 tbsp Jo Hilditch cassis
1 x 1kg pack preserving sugar
Peel, core and chop the apples into small chunks and place the fruit in a large preserving pan (or a very large saucepan). Add the blackcurrants and cassis along with 2 tablespoons of water and cook over a low heat for 10-15 minutes until the apple and blackcurrants have reduced to a soft pulp – add a little more water if the fruit sticks to the base of the pan.
Add the sugar and stir over a low heat until it is completely dissolved. Raise the heat and bring to the boil. Cook the jam at a rapid boil, stirring occasionally to prevent the jam burning on the bottom of the pan. The jam should take 5-7 minutes to reach setting point.
Blackcurrant and Apricot Jam
1 kg. (stoned) fresh apricots
Cut the apricots into quarters; remove and discard the stones.
Add them to the blackcurrants and sugar and leave in a cool place for 12 hours.
Cook for 20 minutes maximum, stirring from time to time and skimming frequently.